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Oatmeal Peanut Butter Cookies with Chocolate Chips
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Oatmeal Peanut Butter Cookies with Chocolate Chips

Cuisine: dessert



  • Preheat the oven to 350° F  and place a silpat or a sheet of parchment paper on baking pan.
  • Combine the flour, baking soda, baking powder and salt in a medium bowl and whisk it a few times to thoroughly distribute the baking soda and powder through the flour. Set aside.
  • In the bowl of a standing mixer fitted with a paddle attachment, beat the softened butter for two to three minutes so that it's lightened in color and fluffy. Add the sugars and peanut butter and beat to completely mix and add the egg and vanilla extract, and continue to beat for another two minutes for a crispier cookie. For a chewier cookie, please refer to the Cook's Notes above.
  • Fold in the dry ingredients gradually on the lowest setting of your mixer, or by hand. Fold in the oats and chocolate chips by hand.
  • Using an ice cream scooper, scoop the dough onto the prepared baking sheets. Bake for 8 - 10 minutes.


  • Sometimes I like a thin crispy cookie, for example to go with ice cream. For that, I beat the butter and sugars together for a couple of minutes in a standing mixer, fitted with a paddle attachment. The butter should turn a slightly lighter, and will become fluffy. I add the egg, and continue beating for another minute or two, before folding in the dry ingredients.
  • If you prefer a thicker, chewier cookie, just mix the ingredients together until they all come together into a dough, and no longer than that.
  • You will have better baking results with a cheaper brand of peanut butter, such as Skippy, than with the healthier, natural, peanut butters.
  • When removing the cookies from the oven, before reusing the baking pan, cool the pan off with running water before scooping more cookie dough onto it.
  • The dough can be frozen in scoops for easy defrosting and baking off when you want a few!